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- Title
四种传统谷物醋氨基酸组成特征的对比.
- Authors
赵顺; 朱胜虎
- Abstract
In order to understand the amino acid composition characteristics of different kinds of traditional cereal vinegar, the comparative analysis of free amino acid content determined by HPLC was carried out, and the result was analyzed by principal component analysis (PCA) and linear discriminant analysis (LDA) . The result showed that a total of 18 amino acids were detected in the four traditional cereal vinegar, including 7 essential amino acids. The total amino acids contents of Sichuan bran vinegar, Zhenjiang aromatic vinegar, Shanxi aged vinegar and Fujian Monascus vinegar were significantly different (P<0.05), which were (833.47±34.97) mg/100 ml, (494.56±23.52) mg/100 ml, (387.60±12.98) mg/100 ml and (218.07±14.41) mg/100 ml,respectively. The characteristic amino acids were gamma-aminobutyric acid, serine, leucine, valine, isoleucine, lysine, histidine, cystine and methionine. Various kinds of cereal vinegar products could be distinguished by PCA based on amino acid content, four different traditional cereal vinegars could be correctly classified by LDA, and the overall accuracy was 97.6%.
- Subjects
SHANXI Sheng (China); SICHUAN Sheng (China); ESSENTIAL amino acids; AMINO acid analysis; FISHER discriminant analysis; AMINO acids; GABA
- Publication
China Brewing, 2023, Vol 42, Issue 8, p97
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2023.08.016